Why 10 Million Bacteria Want This Video Banned?

[@ChrisYoungCooks]

As I publish this video, a big software update (including SafeCook, MeatNet Cloud, and new low-and-slow cooking predictions) are waiting on approval by Apple and Google for their respective app stores. Be sure to update your app and Predictive Thermometer once the update is approved to get the features shown in this video.

[@invisiblekid99]

So no worldwide shutdown bugs get through eh?!😂

[@DannoHung]

Are the tables for fish getting updated? I have never seen the safe cook go green when cooking fish to 125F

[@ChrisYoungCooks]

Fish is a PIA. The FDA regulates seafood temps, not the USDA. The USDA tends to be more pragmatic about cooking temps and risks. The FDA is not. They choose to use Listeria as their organism of concern for fish, because they were concerned about cold smoked seafoods where listeria can survive in anaerobic conditions and cause some really nasty problems. Unfortunately, Listeria is really difficult to kill at cooking temperatures. So while we did make some updates for seafood that reduce the minimum temperature as far as the FDA allows, it's still often over kill in my opinion. Unfortunately, as a business we need to stay on the right side of the line and simply implement the rules as written.

[@DannoHung]

Ah. That is frustrating. Surfacing that info in the UI would be helpful to understand why the Safe Cook isn’t “firing”, if possible in a later update.

[@SighManP]

Are the Safecook numbers solely based on US animal husbandry standards or can they be flexed to reflect local risk / risk dependant upon production method? ie Not all countries rely on chlorine wash chicken / battery farmed chicken is not the same as farm bought chicken. Is the Smart Thermometer or does it just cater to the US-centric denominator? I love the idea but don’t want a product focussed on a different geography with different standards

[@threoples]

These are the only ads that I willingly watch

[@harflin]

Imagine the world we'd be living in if every ad was held to content standards as high as this

[@Kyle496]

What's great is this gives you almost all the info you need to do this yourself. I'll likely never buy one of those temp probes as I feel comfortable with just an instant read but the stuff he talks about is still informative and something I'd share beyond "you should buy this".

[@ChrisYoungCooks]

Thank you, that was certainly my goal. Yes, my thermometer sales pay for these videos, but I try to make them entertaining and informative whether or not you choose to buy what I'm selling.

[@MrNullifier]

​@@ChrisYoungCooksit's s win-win situation, for you and us

[@joshuablanchette878]

i would buy more things if people selling the stuff produced content like this.

[@user-yn8zn2jr4l]

The most logical, analytical and calm salesman in the entire world.

[@skyfiter99]

Other salesmen wish they were selling this product

[@PabloEdvardo]

4:30 it's so rare to see bacterial load being discussed, especially with food safety. People think it's all about eliminating bacteria entirely, but it's just about getting them to safe levels, since our body is always fighting bacteria.

[@Mallchad]

Also sometimes paradoxically. removing all bacterial allows the proliferation of very very harmful bacteria like e coli because they aren't having all of their food literally stolen but other more tame bacteria like yeast. Which is why they tell us not to repeatedly reheat food even though technically you should've killed enough for it too be edible a week (cold) after

[@rdr9999]

Chris, your videos are must-watch. Thank you for what you’re doing. A lot of today’s content is familiar to many of us who are your customers already, but that doesn’t make of it less valuable, and especially if you’re new to food safety issues. I know from your comments in the past that these videos take time, effort, and dollars. So thanks again for doing them. I realize they support your aims with Combustion Inc., but also know that I’d gladly pay for the kind of quality you’re delivering here. Just great stuff.

[@ChrisYoungCooks]

Thank you very much. I always think “the next video will be easier” and then I get carried away 😂

[@smittywerbenjagermanjensen9383]

Best food-cooking content on KZbin and it ain’t close. Excellent Chris

[@lexotansteele2755]

you have to love the dedication of this guy who traveled to a desert just to film a 10 second segment for his video.

[@ayoubthegreat]

Colorado

[@isaiahhiggins]

How to make vacation = buisiness expense

[@MadPick]

Great video, and I love that you added this functionality to the thermometer! Now THAT is some good tech!

[@ChrisYoungCooks]

I have long wanted this capability. Spent too much of my life arguing with local health inspectors that didn't even know their own laws.

[@iTzDritte]

8:39 “The more people you cook for, the greater the stakes” 😂 Saving the “stakes” pun for a good video

[@ChrisYoungCooks]

Actually inadvertent! I didn't even realize I said it until the edit. LOL

[@Flaakk]

This is a brilliant idea for a post-sale product feature. Chris, you and your team are making a reality the true benefits of modern over-the-air updates. Well done, bud!

[@Mindedfuture]

Superb video, can't fathom the amount of work that goes into these. Always delivers, it is just great to see the evolution this channel took since the beggining, hope they are worth making so we can get more!

[@ChrisYoungCooks]

Working on being able to push a bit more frequently. But each of these represents more than a month of work by a small team that helps me deliver the goods.

[@c.trammell]

I love that bro did some Reading Rainbow type shit and went all the way to the desert for five seconds of video 😂

[@Parkey_Park]

I bought my predictive thermometer right before the extender was released and I can’t believe the amount of free updates it’s received over time. Easily one of my favorite purchases of the last 5 years. Keep up the incredible work!

[@ChrisYoungCooks]

More coming.

[@maw9153]

Man, this is amazing. You are one of a kind, Chris.

[@mejasiu]

Thanks Chris! Another great video! I have been trying to explain this to others but they always brush me off as crazy.

[@Cbbq]

This by far the very best explanation of food safety I have ever seen. Well done. Keep up this excellent work…. Cheers from Canada

[@stickychocolate8155]

Alright, I think it's time to buy a couple of these thermometers. Been mulling it over for a while and this kind of functionality really sells it for me.

[@ChrisYoungCooks]

Glad to hear it. And thank you for becoming a customer.

[@_SurferGeek_]

Wish I could afford $399 for two. Stuck using instant read thermometer.

[@joela.4058]

Thumbs up and comment for bringing in an expert and really trying to provide nuance to the subject.

[@chongli297]

Wow, Chris! Spectacular! I can't wait to update! Do the new low-and-slow predictions work for carryover cooking? I am on a quest to make the perfect home rotisserie chicken (on my Weber kettle) and my next avenue is to go for hot-and-fast on the spit to get really deep browning and crisping of the skin, followed by a long rest inside a warm dutch oven to get maximum carryover cooking that finishes the bird all the way down to the bones

[@ChrisYoungCooks]

They don’t handle carry over yet, but predicting evaporation was a step we had to take to be able to solve carry over and it turns out this greatly improved low temp roasting and smoking, so we released this update while we continue to build out the physics model we need for carry over

[@itsmederek1]

Damn this sounds like pretty high level stuff. For carry-over I imgaine that the ambient temperature plays a role for how fast the heat dissipates through the Dutch oven.

[@kevinjohnston4923]

Not a lot of food/technique visuals for safety information so Chris upped the production value. Nice work!

[@ChrisYoungCooks]

We had fun building those 3D bacteria animations and doing that tour of Seattle walk-and-talk at the end. Glad you enjoyed the video.

[@Nate-bd8fg]

Been watching your content for a while, this ep convinced me to buy one of your thermometers! I don't cook much, so it's now a 1st year anniversary present for my friend

[@ChrisYoungCooks]

🙏 thank you for being a customer, I’m glad you enjoyed the video.

[@jeffj2495]

Thank you Chris, for a very well researched and well presented video on this topic. AND, you made me big time homesick. I really appreciate the walk thru Seattle areas. Such a great city, and my roots in the Northwest bring back such great memories. Thank you sir.

[@theelk801]

great video, I remember seeing a chart of different temperatures for chicken and how long each one needs to be maintained to eliminate all pathogens with 165 being 0 seconds and wondered if there was a function that could be integrated using real time temperature data, which it seems you’ve done so that’s great!

[@ChrisYoungCooks]

Yup, integrating the real time temperature data across the food to track the lethality is what we've done. Shortens the holding time massively since you can't go from 130F to done instantly. It's nice to get credit for all of that heating time too.

[@theelk801]

@@ChrisYoungCooks I love it, thank you for your service

[@itsmederek1]

He also did it with an 'Integral' function so it comes around perfectly :P

[@Mark-ks9jj]

Two of my favorite food/science geeks!!! Great video as per usual Chris well done!

[@BigSteve93015]

Hey Chris, great content as always. Thank you for sharing your knowledge.

[@ChrisYoungCooks]

My pleasure!

[@zibMaker]

I've always wondered if the cooking times and temperatures with Joule were based on food safety or mainly texture. Do you know? I've never gotten sick from following the app. It's great you've added this feature based on a reliable source

[@ChrisYoungCooks]

Mostly texture, but we (myself and my colleague Dr. Douglas Baldwin) did give some consideration to heat up times and whether they would exceed food safety limits.

[@AgniButWithChronicBackPain]

Most underrated food related KZbin channel. Every single one of your videos deserves at least 1M views fr.

[@Furluge]

Thank you for the deep dive on this. As someone who got into sous vide cooking I quickly became accustomed with the range of food safety times as that method of cooking makes it very easy to keep food at those lower temperatures for a long time. One of my more recent pruchases has been a combi oven which allows the humidity to be controlled in the oven and lets you cook in a similar way just by keeping the oven flooded with high humidity air, and of course you basically do the same sort of thing with smoker, though there you have to be more careful about drying out the meat in the smoker.

[@bradyvickers00]

Another great video with amazing production! Thanks Chris!

[@ChrisYoungCooks]

Glad you enjoyed it!

[@apaliousaf]

An educated customer is a good customer. Thank you for making an informative video, even if it did a lot of advertising. More good reasons for me to buy your thermometer. I've been considering it for some time now, as my cheap one isn't always reliable with its readings.

[@dinoswarleafs]

I live in Seattle so it's super cool to see your shots around SLU, Portage Bay and Queen Anne! Hope to run into you sometime since I ran into Kenji once haha

[@ChrisYoungCooks]

Glad you enjoyed it. And I’m always wandering around the city, so if you see me feel free to say hello

[@KB0B0]

Amazing video! Your channel really is a gem for cooking content. Also something to think about: when you cook for a lot of people, of course you want to be extra careful. But you should also not be sloppy with food safety if you cook a lot at home. The number of meals add up and something is bound to happen some time if you neglect food safety over and over for years

[@ChrisYoungCooks]

I agree and I strongly suspect most cases of food poisoning actually occur from home cooking.

[@oxkaioxo]

Thank you very much for your commitment. As always your videos and all the work behind them are of the highest quality.

[@amirviola71]

Your channel is super underated. I truly appreciate the amount of time and energy that goes into shooting and editing these videos!

[@dcc70]

Seattle is so lovely in the summer. Seeing your video brings back memories.

[@joepancerz8048]

@ChrisYoungCooks I've been following you since day one and was a last minute preorder before the first batch of thermometers went out, better product than anything I've ever had previously, and great insight into some of the cooking process with each video. Keep it coming.

[@mryoda17]

Love the multiple shots with a lot of them in nature aswell, adds a lot! Great as always

[@vikapavelitsa2393]

Your channel is priceless! Thanks for your work!

[@specialk22tt]

Great content, great editing, beautiful house, and those are some sick Premiatas.

[@ChrisYoungCooks]

Love those shoes

[@Nocturne4481]

Without doubt the best video I've seen of this subject. Thank you sir !

[@chris582]

Wow, THE Dr Douglas Baldwin whose obsessively detailed site is one of my most long standing bookmarks!

[@ChrisYoungCooks]

Douglas is great! So glad we finally got to do a video together.

[@Drew-wf9bg]

i first saw your channel because of your steak content, but i’m good enough to just feel the meats firmness after years, this is really cool and not something i’ll ever do and is your most compelling video for me to buy your product

[@AsheeshLaroia]

The beautiful water at Lake Union Park makes me the calmest and happiest I've ever been while thinking about bacterial growth. Bravo.

[@godofstones]

So many advantage that come with being able to accurately control temperature when cooking.

[@blondehazelnut4816]

You have some of the best food content on you tube.

[@hector-m-carrillo]

This is the video that got me to buy the thermometer. I tried reading the 7log reduction charts but they're cumbersome and hard to find in the moment. Having food safe do the calculus for me is exactly what i wanted from this thermometer. You've made my salmon so much better/easier

[@ChrisYoungCooks]

Thanks for being a customer. I’m really pleased that folks are finding this feature useful.

[@mjbates]

Great vid as always Chris!

[@PabloEdvardo]

you're unironically doing the legwork to eventually revolutionize the food industry. at some point, due to economy of scale, multi-sensor thermometers paired with intelligent data logging systems will be inexpensive enough to deploy across quick service, fast casual, and full service restaurants. the power of going beyond just HAACP, and sampling occasional units, to actually being able to verify the safety of each individual protein being cooked, would both accommodate the variability in the cooking process, as well as ensure the safety, without requiring overcooking!

[@NeonDarkness]

I love the food information. it's good stuff

[@jodolski]

This video blew my mind. Thank you so much.

[@andrewmartin2953]

I've been thinking about this complex algorithm for years and that I can't do it in my head. Will be purchasing your thermometer at some point, so thanks!

[@TylerWood-m1q]

This is the only ad I've ever seen for a product that is specifically bragging about how well it meets regulatory guidelines

[@noobbear1119]

I recommend Chris's channel to anyone who will listen!

[@Vegeta1088]

I can’t recommend the thermometers enough! The customer support is also top-notch

[@justinhalsall4077]

I’ve been using Douglas’ tables for years now. I had a little fanboy moment when showed up!

[@klundtasaur8916]

Love the nod to classic clickbait bullshit titles, but I'm loving my CPT even more! I already had a thermopen for my chicken grilling but the FoodSafe feature on the CPT is another level of peace of mind, especially when serving food to my 2 year old. Thanks for the continued updates (excited for Cloud!), the clear and excellently communicated knowledge videos, and for the killer product.

[@MakeKasprzak]

Thanks Chris for the science. 👍

[@connorwinton4343]

bro makes a clear and concise case for his product without bullshit I love it

[@kevinkalanda9946]

It would have been nice to connect the math of pasteurization with the notions of reverse searing and resting since you are outspoken on both of these. As well, a word on why ground meat is recommended to be cooked more thoroughly than a slab of meat (and how bacteria forms and spreads through meat to begin with) would be interesting!

[@mortenjensen2457]

Brilliant video, as always, Chris. When do you start shipping to Denmark? Do I need to set up a business and start selling your thermometers? If so, then I will.

[@iTzDritte]

2:39 I appreciate the dedication of getting an actual shot in the desert 😮

[@No_More_Films]

I honestly can’t tell if it’s real or a green screen lol.

[@RENO_K]

​@@No_More_Films the VFX artist did great then if it was

[@joemunkey]

Almost certainly real

[@Allan_Urban]

The part about food safety in Moderniseret Cousine was one of the most useful things I ever read. This video does a great job explaining how it works.

[@Hyporecit]

Amazing and informative video as always. Off topic question: What do you use on your hair? It looks great.

[@mullgubben]

Okay so I’m curious. The outdoor shots had some of the best audio I’ve seen. Were they dubbed? Did you use some ai to filter it? Or was it just a proper noise gate and really good microphone setup? Something else? Thanks for another great video as always!

[@ChrisYoungCooks]

Rode NTG4 shotgun mic and some good audio cleanup by my sound guy. That mic works great outdoors, don’t love it as much for the indoor work, probably going to get a Sanken shotgun to replace the Rode

[@Ultrasuede1]

Over $200AUD, even with the special, just for a probe over here in Australia. My dreams of perfectly cooked frozen turkeys are crushed

[@mdharrisuiuc]

I hope no skin melted off during the desert filming! Also I am super excited for the app update. I had a feeling the thing could do the calcs, but assumed it got put in the too hard bucket. I am glad it wasn't!

[@acepokemontrainer1]

I was thinking about foods like sashimi and beef tartare throughout the whole video, and then you got to it at the very end of the video like you read my mind! Great video as always.

[@Hyce777]

I knew that if I needed a new thermometer, this was the one to get. Now I'm just going to get one anyways.

[@sparqqling]

Love your content from day one, can't wait for the day you start shipping to Hong Kong!

[@MissionFitnessCTC]

Great video. Thanks!

[@spicelandsmokeandsear]

KZbin needs to figure out a way to give multiple thumbs up. Great video.

[@JoeKreis]

I would always overcook my meats because I was overly cautious about getting sick from improper cooking. I purchased a sous-vide cooker but that was a hassle and took too long. It wasn't until I got your thermometer that I have finally been able to cook a medium rare steak at home and not be worried if it looks a "little too pink" only for me to put it back in the pan and overcook it to medium. Can't wait to use the new update and I appreciate that there is still work being put in to constantly improve the software for people who already have the thermometer.

[@itsmederek1]

Having lived in Japan and Europe eating raw meat and fish is just so normal to me I cant describe it, especially when purchased from a quality retailer or restaurant. Is steak tartar or sushi uncommon where you live? I also lived in Kenya and there bad food can make you sick no matter how well-done its cooked, as cooking meat that has already had some spoilage due to over exposure does not make it safe(Bacteria produce toxic compounds that survive the cooking process is my rudimentary understanding). Its all in the handling and hygiene practices of the suppliers, make sure they are trustworthy and you limit risk of contamination to acceptable parameters. Common sense also matters a lot, 2 hour 'danger zone' etc. Another thing is that most reported cases of food poisoning are actually just Norovirus transmission from other humans having touched the food, plates etc before serving rather than actual bacterial contamination, preparing food yourself or visiting trusted establishments mitigates this risk by a massive amount. Take this advice from somebody who has gotten sick plenty while eating overcooked meat(backpacking in third world countries) and has been fine occasionally eating raw stuff for a long time.

[@Kuchenrolle]

I thought this video was just going to tell me stuff that I already know, but this is a cool feature for the probe. Is there any update on when you're coming to the EU market? Or, alternatively, is there a voucher for people ordering from the EU?

[@4Jo]

This is one of the best ads I've ever seen. This information can help a lot of people with cooking, regardless. ⭐

[@InvadeNormandy]

7:00 I'm impressed it took this long for it to be "An ad" after telling me some actually useful and actionable information even if I had no interest otherwise.

[@justinhalsall4077]

That safe cook is a game changer for cooking with the little one without using sous vide!

[@guerilla_food]

You are my absolute favourite content creator (ew). You seamlessly combine science and cooking in the most easily digestible, and cinematographically aesthetic way. As tired as this cliché is, you are the epitome of quality over quantity. Thank you for your contributions.

[@mandelcorny]

Have you ever considered cooking a steak low and slow with a dehydrator at 140? Ive run some tests and it works very well

[@ChrisYoungCooks]

Yes, it’s just a very low-temp reverse sear. But you need to be a bit careful, evaporative cooling will typically keep the surface of the near well below 130F, so you’re incubating bacteria. If you keep the cooking time to less than a couple hours though I wouldn’t worry too much.

[@mandelcorny]

⁠​⁠​⁠@@ChrisYoungCooksi go for 2-3 hours and use a laser thermometer and i monitor the surface to be about 135. Im not that concerned about bacteria as i sear it for about 90 seconds total in 475F oil to finish. I havent weighed the before or after but i found it concentrated the juices and flavor and makes the steak juices thicker. It also gets the perfect crust (for indoor cooking) since only the surface dries in the dehydrator. I am under the impression that like sous vide, holding the meat circa 130ish seems to activate some decomposing enzyme which makes it extra tender but after about 3 hours it gets a weird texture.

[@fireby4070]

Chris, you are an amazing man. Keep doing this, please. ❤

[@mcnugget9999]

Outstanding content as always.

[@whatskraken3886]

I’ve been trying to explain the point he mentioned about using an integral to calculate total bacterial reduction to people for so long i swear

[@ChrisYoungCooks]

Let me guess, everyone was like “just stop talking…”

[@whatskraken3886]

@@ChrisYoungCooks A lot of weird looks about suggesting anyone cook their chicken to anything less than the holy 165, mostly. I finally bought a predictive thermometer because of this video, by the way. greetings from canada 🇨🇦. any way you could work on it being less than $350 for us over here?

[@ChrisYoungCooks]

Sadly, I don’t think I’m eligible to run for Prime Minister and lower your national and provincial taxes, and improve your exchange rate against the Dollar. But we are looking into trying to make it bit cheaper by getting a warehouse in Canada. But, jeez, it’s not easy!

[@whatskraken3886]

@@ChrisYoungCooks Fair, understood! Looking forward to cooking with it.

[@joelfuller3232]

Im glad you made a video about this. I'm always asked why my chicken is so juicy but I'm always hesitant to tell them I undercooked it. Most people won't understand that chicken below 165 is safe when held long enough.

[@guesswho2778]

the best kind of ad, the kind that doesnt oversell the product and teaches you new things that can be applied even without the product. little too expensive for me, and shipping over here will probably cost more, if its even an option.

[@jakeellerbrake756]

When Chris drops a video, I stop what I’m doing and watch it

[@alexschubert]

Awesome video, Douglas Baldwin OG of sous vide.

[@ChrisYoungCooks]

It was fun to get the change to film with Douglas. He's such a wealth of good info.

[@HyakuJuu01300]

Your cinematography always amazes me.

[@5hurik0]

@8:40 "The more people you cook for the greater the steak's!" 🤣

[@pdpfatal37]

Chris, great content. But just a couple of questions: How does your unique thermometer predict bacterial death? Indeed, this is temperature and time dependent. Is this based on any USDA/FDA guidelines? Is your “SafeCook” feature an estimate?One way I could envision this working could based on prior work of existence of bacteria per unit measure of meat, then applying predictive modeling to cooking temp analysis to finally advise the user of a “safe” temp. Is this close to how this feature works? Also, how does this feature account for any foodborne toxins? Some toxins degrade at temperatures much higher any recommended practical cooking temp. Thanks!

[@ChrisYoungCooks]

It is based on the USDA and FDA guidelines and does an integrated thermal death calculation using the appropriate D and Z values for the relevant target organism (usually salmonella, but for someone’s it’s listeria or something else like Coxiella). It calculates the total log reduction of the pathogen and compares this against the formal standard for that food (6.5D or 7D for most foods) to determine when the combination of time and temperature has achieved the food safety standard. As for toxins, there is no concept for the thermal destruction of toxins on the food safety code, so if they are present in the food it would always considered unsafe and should be destroyed. Avoiding the production of toxins is managed by respecting heating and cooling times, and safe storage temps. We do check that heating times below bacterial destruction temps stay within the required limits.

[@pdpfatal37]

@@ChrisYoungCooks thanks for responding, Chris. Very interesting. In your R&D, did the experimental results correlate during testing? If so, what is the probe’s factor of safety/margin of error in this regard?

[@glenncain]

a well crafted advertisement. for a pre-user of the thermometer tho, i might also be interested in the piece of information where we understand what the "log reduction 'safe' cook time of a steak might be at medium rare (54 degrees Celcius?)", or in more simple terms, perhaps an example of the time required to hold "54 degree Celsius" so that the steak is "safe" enough. This piece of information felt missing after the introduction of the new updates for the thermometer. That said, considering the thermometer in the future is of course, not out of the question. But again, as a pre-user, I would like to ask, how will we be assured that this rather complicated log-calculation-reduction system is used, with consideration to the protein and temperature set for it, rather then a the possibility of a less thought-out random number plugged in for the purpose of just displaying it? I will be interested to be educated about the product in these areas!

[@ChrisYoungCooks]

I did put this table of information in the video with the holding times for meats and poultry at different temperatures. It's at 6:25 in the video. As I also mentioned in the video, I put a link to the USDA-FSIS Appendix A that has the full holding time tables in the description for this video. As for how you can rely that we haven't just plugged a number in, I would say that we would be a stupid company not to do this very carefully and very correctly. I've been involved in food safety as a chef and scientific consultant for over 20 years. (My own background is biochemistry and math before I changed direction and became a chef.) So this is something I take very seriously and work hard to get absolutely correct, including having recognized experts like Dr. Baldwin review my own work, and then beta testing it and reviewing the output from several hundred cooks. You can read more about our feature here: combustion.inc/blogs/news/cook-food-that-is-safe-and-still-delicious-using-safecook-from-combustion-inc#:~:text=Combustion%20has%20used%20reasonable%20effort,Poultry%20Products%20Revised%20Appendix%20A.

[@420yoloscopes]

Love what you’re doing Chris. I pirated Modernist Cuisine, but will pay for it someday.

[@PeterCall]

Such great information.

[@metrazol]

Okay, so somebody amped up the production values. This feels like a reintroduction of the Combustion. Also, great 3d track on that menu warning highlight.

[@vikapavelitsa2393]

Chris, Hi! Don't you know if I can use the pasteurization function of your thermometer in Ukraine? Will the level of pasteurization be high enough?

[@CZTachyonsVN]

Just gotta say, the thumbnail is BANGER!!!

[@ulaB]

And here we are in Germany, eating raw minced pork for breakfast :-)

[@mateuszekp]

it is cured so it kills bacteria ;)

[@ulaB]

@@mateuszekp Mett is not cured. It really is raw, minced pork. Check out Wikipedia :-) They do have to follow very, very strict guidelines to prepare and sell it though. It has to be well cooled and can only be sold on the day it was madfe for example.

[@RidwanMarian]

What's that thing on top of his grill (below the steak) at 6:49?

[@ChrisYoungCooks]

Grill Grate. Love it. GrillGrate.com. I have no relationship with them, just like the product. Widely used on the competition steak circuit.

[@codesloth]

Thanks for answering this I was wondering the same.

[@ibnyahud]

personally, I don't think constantly dousing all restaurant surfaces with antimicrobials in contact with food is good for you either

[@difflocktwo]

on the topic of safety... how do you calibrate this thermometer? i have had simple probes report false values due to water damage/corrosion.

[@ChrisYoungCooks]

We use integrated circuit sensors, known as zero-calibration sensors, that are extremely accurate (better than 0.2C) and stable over years of time. These are commonly used in medical-grade devices for this reason. They’re fabricated as a self-contained microchip that won’t drift or change in accuracy over time like a thermocouple or thermistor would. Not cheap, but absolutely the best money can buy.

[@Blackmark52]

Ethiopian Kitfo, Laotion Lahp, and European style steak tartar and Korean Yukhoe both of which come topped with a raw egg yolk... I have eaten so many raw meat dishes, and some I have eaten regularly for years. I have never gotten even mildly sick from any of it.

[@DustinHaning]

One of the worst things about the confusion and misinformation around meat safety is so many people have grown so accustomed to overcooked meat that they get grossed out and refuse to eat it if they ever encounter meat that isn't overcooked.